There are cakes for impressing, cakes for birthdays, cakes for showing off—and then there’s chiffon cake. No fuss, no frills. Just air and softness and a bit of quiet comfort.
I remember the first time I made Mary Berry’s chiffon cake—it was for my neighbour Dot’s garden party. She was 87, sharp as a pin, and allergic to butter (go figure). I was desperate to bring something light that wouldn’t melt in the sun or sink in shame. This recipe saved me.
The secret to this cake? It’s all in the egg whites. If you treat them kindly, they’ll lift your cake like a good friend lifts your spirits.
Ingredients
- 1¾ cups (210g) cake flour — sift it once, or twice if you’re feeling fancy.
- 1¼ cups (250g) granulated sugar
- 1 tbsp baking powder
- ¾ tsp salt
- 7 large egg yolks — room temp, always.
- ¾ cup (180ml) cold water
- ½ cup (120ml) vegetable oil — sunflower or canola are both fine.
- 2 tsp vanilla extract
- 7 large egg whites — yes, separate them with your hands. It’s messier, but better.
- ½ tsp cream of tartar
Swap tip: No cake flour? Use plain flour but take out 2 tablespoons and add 2 tablespoons cornflour instead.
How to Make It
- Preheat your oven to 325°F (160°C). Place the rack low—bottom third is best.
- Mix the dry stuff. Whisk together flour, sugar, baking powder, and salt in a big bowl.
- Make the wet base. In a separate bowl, beat egg yolks, water, oil, and vanilla until it looks a bit creamy and smells like custard.
- Combine them. Pour the yolk mixture into the flour mix and stir just until smooth. Don’t overthink it.
- Whip your egg whites. Use a clean, dry bowl. Add cream of tartar. Whip on medium-high until you’ve got glossy, stiff peaks. (Think meringue. If you can tip the bowl upside-down and nothing moves, you’re golden.)
- Fold gently. Add a quarter of the whites into the batter to loosen it, then fold in the rest with a soft hand. Use a spatula and a sort of J-shaped motion. You’re not stirring soup.
- Pour into a 10-inch ungreased tube pan. Don’t grease it—this cake needs to grip the sides to rise properly.
- Run a knife through the batter. Just once or twice to break any air bubbles.
- Bake for 1 hour. Check it’s done by poking it gently—it should bounce back. A skewer should come out clean.
- Invert the pan immediately. Balance it upside-down on a bottle neck or tin can. Let it cool completely like that.
- Release the cake with a knife once cool. Serve on its own, with fruit, or drizzled with honey.
Side note: I once forgot to invert the cake. It cooled into a sad little mushroom. Still tasty, just not… tall.
Common Mistakes
Why did my chiffon cake collapse?
You didn’t cool it upside down. That step matters. It’s not just tradition—it’s physics.
Why won’t my egg whites whip?
Your bowl was greasy or had water in it. Wipe it with vinegar first if you’re unsure.
Why is my cake dense?
You folded too hard or overmixed the batter. Chiffon needs a gentle touch.
Why did the top crack?
Probably baked too high up in the oven. Move your rack down.
Why is it stuck to the pan?
It’s supposed to be. You’ll need a knife to get it out. That’s normal—don’t panic.
Storing & Reheating
- Room temp: Keep it covered for 1–2 days.
- Fridge: Airtight container for up to 5–6 days. It actually improves a little the next day.
- Freezer: Wrap slices in foil, bag them up, freeze for 2–3 months. Defrost at room temp.
To warm it up:
- Oven: 350°F for 10 mins, loosely wrapped in foil.
- Microwave: 15–20 seconds, medium power. Not high! It’ll dry out.
What to Serve With It
- Mixed berries & whipped cream — always elegant.
- Lemon curd or pineapple jam — zingy contrast.
- Strong black tea — the kind you sip slowly and think about things.
FAQs
Can I make it gluten-free?
Yes, with a gluten-free cake flour blend. But it might not be quite as airy. Worth a try though.
Do I really need a tube pan?
Yes. That middle tube helps it rise evenly. Bundt pans don’t work the same.
Can I use olive oil?
Technically, yes. But it’ll change the flavour. Stick to a neutral oil unless you’re going savoury.
Why does it need so many eggs?
The yolks give richness, the whites give lift. Chiffon is a cake built on balance.
Try More Recipes
Mary Berry Chiffon Cake Recipe
Description
Light, airy, and delicately sweet, this classic Mary Berry chiffon cake is perfect for teatime or special occasions.
Ingredients
Instructions
- Run knife around edges to release once fully cooled.
- Preheat oven to 325°F (160°C). Place rack in bottom third.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk egg yolks, water, oil, and vanilla until smooth.
- Combine wet and dry mixtures.
- In a clean bowl, whip egg whites with cream of tartar to stiff peaks.
- Fold ¼ of whites into batter, then gently fold in the rest.
- Pour into an ungreased 10-inch tube pan. Run a knife through the batter.
- Bake 1 hour, or until springy and a skewer comes out clean.
- Invert pan immediately and cool upside down.